Sometimes its seems as if I could live on bread and water. Give me water with cucumber and lemon, and this sun-dried tomato and fresh rosemary bread, and that’s all I need for days at a time.
This gluten free bread is so easy to make, and sends off the most incredible aroma as it bakes.
When I bake gluten free, dairy free bread, I always plan on 4 loaves – so I can use the entire carton of rice milk. If you use a different milk, or have plans for the remainder of the carton, don’t add water to “stretch” it. (This is the only time I use rice milk, so it makes sense to my quirky little brain to do it this way.) 🙂
Bring all ingredients to room temperature.
Pour 1 cup rice milk into a glass container, then add 1/3 cup water. Heat it for about 30 seconds in the micro, or until warm. Add the egg and apple cider vinegar.
Scoop out some of the oil from the sun dried tomato container, and add a total of 2 tablespoons oil to the milk mixture. A few chunks only add flavour.
With a fork, break up the egg and gently mix together.
In the bowl of a stand mixer, stir together the flours, xanthan gum, yeast, and salt. Slowly stream in the liquids while mixing on low speed. (My mixer throws flour, even on the lowest speed. Attitude issues, I’m sure.)
After 1 minute, scrape down the sides of the bowl. The dough looks chunky and disgusting.
Turn the mixer to high speed, and set the timer for 3 minutes. This is what the dough will look like – nice and smooth, even stretchy.
Toss in the rosemary and sun dried tomatoes and turn the mixer on for another minute.
Scoop into an oiled or sprayed bread loaf pan and smooth the top using a wet spatula. Drizzle with a little olive oil and sprinkle some coarse sea salt or garlic salt on the top.
Let dough rise in a warm place about 30 minutes. (GF dough only has to rise once!)
Preheat oven to 350 degrees while the dough is rising.
Bake at 350 degrees for 1 hour. Remove bread from pan and cool on a rack, covered by a light towel, until completely cooled. (For some reason, if you try to slice GF bread hot out of the oven, it gets gummy. If you want to eat it hot, toast it.)
I like to slice the loaves before tossing them in the freezer.
Print
Sun-Dried Tomato & Rosemary Gluten Free Bread
- Total Time: 1 hour 40 mins
Ingredients
- 1 1/4 cup brown rice flour
- 1 1/4 cup tapioca flour
- 1/2 cup sorghum flour
- 1 Tbsp xanthan gum
- 1 Tbsp dry yeast
- 1 tsp salt
- 1 cup rice milk
- 1/3 cup water
- 1 large egg
- 2 Tbsp oil – combination of sun dried tomato oil and olive oil
- 1 tsp apple cider vinegar
- 2–3 Tbsp fresh rosemary, finely chopped
- 2 Tbps oil-packed sun dried tomatoes, finely chopped
- Olive oil and coarse salt – optional
- Spray oil for bread pan
Instructions
- Bring all ingredients to room temperature
- Pour rice milk and water into a glass container, microwave until warm (30 seconds for my micro)
- Stir in oils, egg, and vinegar
- In bowl of a stand mixer, combine the 3 flours, salt, xanthan gum, and yeast
- Stream in the liquids while mixing on low speed
- Scrape down the bowl
- Turn mixer on high, beating dough for 3 minutes
- Add the tomatoes and rosemary and mix for another minute
- Scoop into sprayed bread pan, smoothing surface with a wet spatula
- Drizzle with olive oil and sprinkle with coarse sea salt, if desired
- Preheat oven to 350 degrees
- Let dough rise in a warm place for 30 minutes
- Bake for 1 hour, then remove from pan and cool completely on a rack, covered by a towel
- Prep Time: 40 mins
- Cook Time: 1 hour
